CN106962582B - Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof - Google Patents
Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof Download PDFInfo
- Publication number
- CN106962582B CN106962582B CN201710217897.7A CN201710217897A CN106962582B CN 106962582 B CN106962582 B CN 106962582B CN 201710217897 A CN201710217897 A CN 201710217897A CN 106962582 B CN106962582 B CN 106962582B
- Authority
- CN
- China
- Prior art keywords
- superfine powder
- parts
- soft
- powder
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims abstract description 218
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 138
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 93
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 66
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 66
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 62
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 56
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 46
- 241000220225 Malus Species 0.000 claims abstract description 46
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 41
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 35
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims description 46
- 238000001035 drying Methods 0.000 claims description 42
- 239000002245 particle Substances 0.000 claims description 41
- 238000000227 grinding Methods 0.000 claims description 32
- 229920002752 Konjac Polymers 0.000 claims description 25
- 239000000679 carrageenan Substances 0.000 claims description 25
- 235000010418 carrageenan Nutrition 0.000 claims description 25
- 229920001525 carrageenan Polymers 0.000 claims description 25
- 229940113118 carrageenan Drugs 0.000 claims description 25
- 235000010485 konjac Nutrition 0.000 claims description 25
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 25
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 24
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 24
- 239000000252 konjac Substances 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 19
- 239000008101 lactose Substances 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 12
- 235000021016 apples Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 235000009849 Cucumis sativus Nutrition 0.000 claims description 6
- 235000021012 strawberries Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001746 injection moulding Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000007790 scraping Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 241000220223 Fragaria Species 0.000 claims 8
- 238000010298 pulverizing process Methods 0.000 claims 2
- 240000009088 Fragaria x ananassa Species 0.000 abstract description 38
- 235000019640 taste Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 229930003231 vitamin Natural products 0.000 abstract description 8
- 235000013343 vitamin Nutrition 0.000 abstract description 8
- 239000011782 vitamin Substances 0.000 abstract description 8
- 229940088594 vitamin Drugs 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 6
- 230000002708 enhancing effect Effects 0.000 abstract description 5
- 230000004071 biological effect Effects 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 235000013339 cereals Nutrition 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 10
- 230000002035 prolonged effect Effects 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000000740 bleeding effect Effects 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 210000004556 brain Anatomy 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000001246 colloidal dispersion Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- DGIGXLXLGBAJJN-BTCRBLTISA-N Cucurbitacin C Natural products CC(=O)OC(C)(C)C=CC(=O)[C@@](C)(O)[C@H]1[C@H](O)C[C@@]2(C)[C@@H]3CC=C4[C@@H](CC[C@H](O)C4(C)C)[C@@]3(CO)C(=O)C[C@]12C DGIGXLXLGBAJJN-BTCRBLTISA-N 0.000 description 1
- DGIGXLXLGBAJJN-TUOUHCSQSA-N Cucurbitacin C Chemical compound C([C@H]1[C@]2(C)C[C@@H](O)[C@@H]([C@]2(CC(=O)[C@]11CO)C)[C@@](C)(O)C(=O)/C=C/C(C)(C)OC(=O)C)C=C2[C@H]1CC[C@H](O)C2(C)C DGIGXLXLGBAJJN-TUOUHCSQSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 102000018997 Growth Hormone Human genes 0.000 description 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 108091005461 Nucleic proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 206010048259 Zinc deficiency Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 210000003710 cerebral cortex Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000971 hippocampal effect Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000007830 nerve conduction Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses double-layer fruit and vegetable superfine powder soft sweets and a preparation method thereof, wherein the double-layer fruit and vegetable superfine powder soft sweets are prepared from the following components in parts by weight: the color filter is divided into a green layer and a red layer and is prepared from the following raw materials in parts by weight: the green layer comprises the following raw materials: 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft white sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel I; 7-10 parts of water; the red layer comprises the following raw materials: 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel II; 7-10 parts of water. The ultramicro powder soft sweets prepared by the invention adopt the ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry, retain the original biological activity and nutrient components of the materials, have the effects of enhancing the immunity of organisms, helping digestion and supplementing vitamins, and are healthy, natural and rich in nutrition by using the taste and color matching among the raw materials and reducing the use of flavoring agents and pigments.
Description
Technical Field
The invention relates to a formula of double-layer fruit and vegetable superfine soft sweet aiming at nutrients needed by infants and children and a preparation method thereof, belonging to the technical field of food processing.
Background
Along with the improvement of the economic level of China, the living standard of people is also greatly improved. However, the problem of high living standard is that most of people at present eat refined food, but the dietary fiber is used too little, and especially the intake of dietary fiber is very deficient in children and children, which results in many cases, such as: the digestive function is low, the constipation and the immunity is low, so that the supplement of proper dietary fiber food becomes a problem to be solved urgently by modern people, particularly children and children.
The candy belongs to one indispensable to snacks for infants and children, and the novel candy not only needs low sweetness and proper mouthfeel, but also has rich nutrition, and the soft candy is a typical representative. The soft candy is a candy which is basically composed of one or more hydrophilic gels and sugar and can be regarded as a gel containing sugar, in the soft candy system, water is used as a dispersion medium to change the gel and the sugar into a colloidal solution, the sugar is in a molecular dispersion state and forms a uniform continuous phase with colloidal particles in a sol state, and a syrup phase is closely adsorbed around the hydrophilic group of the colloidal particles, so that a relatively stable colloidal dispersion system is formed. At present, the Chinese soft sweets are mainly added with fruit-flavored essence and artificial edible pigment, so that the interestingness is low and the nutrition is poor. More additives and less nutritive value, and the growth and development of infants and children can be influenced by frequent eating. Meanwhile, after the soft sweets are used for a period of time, the colloid dispersion system is damaged, so that the problems of gumming, bleeding and shrinkage, crystallization and sand return of the soft sweets are easily caused, the sense of the products is influenced, and the inherent quality of the products such as chewiness, taste and nutrient element content is also seriously influenced. Therefore, the preparation of the soft sweet which has good taste, rich nutrition, easy absorption, high stability and long product shelf life becomes a technical problem to be solved urgently in the field.
Disclosure of Invention
The invention aims to develop the superfine powder soft sweets which are suitable for children and have the nutrition and health care functions, adopts superfine powder of cucumber, kiwi fruit, apple, beetroot and strawberry, retains the original biological activity and nutrient components of the materials, and has the effects of enhancing the immunity of organisms, helping digestion and supplementing vitamins.
In order to achieve the purpose, the invention adopts the following technical scheme:
a double-layer fruit and vegetable ultra-fine powder soft sweet is divided into a green layer and a red layer and is prepared from the following raw materials in parts by weight:
the green layer comprises the following raw materials: 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft white sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel I; 7-10 parts of water;
the red layer comprises the following raw materials: 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel II; 7-10 parts of water.
The mixed fruit and vegetable superfine powder I is formed by mixing cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder, and the mass ratio of the cucumber superfine powder to the kiwi fruit superfine powder to the apple superfine powder is 6-10:3: 4; further preferred is 9:3: 4;
the gel I is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 5-9: 13; further preferably 7: 13;
the mixed fruit and vegetable superfine powder II is formed by mixing beet root superfine powder and strawberry superfine powder, wherein the mass ratio of the beet root superfine powder to the strawberry superfine powder is 1-3:13, and more preferably 2: 13;
the gel II is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 1-3: 3; further preferably 1: 3; the inventor finds that the gel strength of the compound gum is greatly increased by compounding the konjac flour and the carrageenan, and a network structure formed by the konjac flour and the carrageenan, so that the elasticity and the chewiness of the soft candy are improved, and meanwhile, the dosage of the gel in the soft candy is effectively reduced;
further, the double-layer fruit and vegetable ultra-fine powder soft sweet is prepared from the following raw materials in parts by weight:
a green layer: 16 parts of mixed fruit and vegetable superfine powder I (the mass ratio of cucumber superfine powder to kiwi fruit superfine powder to apple superfine powder is 9:3:4), 44 parts of soft sugar, 1 part of citric acid, 6 parts of gel I (the mass ratio of konjac powder to carrageenan is 7:13) and 9 parts of water.
And (3) a red layer: 13 parts of mixed fruit and vegetable superfine powder II (the mass ratio of the beetroot superfine powder to the strawberry superfine powder is 2:13), 40 parts of soft sugar, 1.1 parts of citric acid, 6 parts of gel II (the mass ratio of the konjac flour to the carrageenan is 1:3) and 8 parts of water.
The beetroot superfine powder and the cucumber superfine powder are prepared by drying raw materials, crushing at normal temperature and sieving, wherein the grain diameter of the beetroot superfine powder is preferably 15-25 mu m; the grain size of the cucumber superfine powder is preferably 30-40 mu m;
the strawberry superfine powder, the kiwi fruit superfine powder and the apple superfine powder are prepared by drying raw materials, grinding at a low temperature of-10 ℃ and sieving, wherein the grain size of the strawberry superfine powder is preferably 15-25 mu m, and the grain sizes of the kiwi fruit superfine powder and the apple superfine powder are 30-40 mu m. The inventor unexpectedly discovers in the experimental research stage that the grain size of the fruit and vegetable ultra-fine powder not only directly influences the taste of the soft sweet product, but also is closely related to the stability of the soft sweet, the addition of the ultra-fine powder destroys a soft sweet colloid dispersion system to a certain extent so as to influence the stability of the soft sweet, and the inventor finally prepares the soft sweet with higher stability by continuously adjusting the grain size of the ultra-fine powder and other components, so that the shelf life of the soft sweet product is greatly prolonged;
further, a layer of lactose powder is coated on the surface of the soft candy, and the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, preferably 1%; the lactose powder endows the soft sweets with milk-flavored slightly-sweet taste, and meanwhile, the lactose is stable in the air, is not easy to absorb moisture after being placed for a long time and is weak in hygroscopicity, so that the hygroscopicity of the soft sweets is effectively reduced, the formability of the soft sweets is improved, and the shelf life of the soft sweets can be prolonged;
the double-layer fruit and vegetable superfine powder soft sweet prepared by the invention has the advantages that the matching color of red and green is attractive, the matching sour and sweet tastes are palatable, and fruits and vegetables rich in dietary fibers, vitamins and mineral substances, such as cucumbers, kiwi fruits, apples and strawberries, are used as raw materials, so that the double-layer fruit and vegetable superfine powder soft sweet is very suitable for children and children.
The double-layer fruit and vegetable superfine powder soft sweet is prepared by the following method:
(1) weighing the raw materials according to the weight ratio;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
(3) respectively mixing and stirring soft candy green part raw materials (except citric acid) and red part raw materials (except citric acid), decocting to slight boiling, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping the red part of the soft sweet in a low-temperature environment after the red part of the soft sweet is in a gel state;
(6) drying: taking the soft sweets out of the mould, and carrying out high-temperature drying treatment, turning over the soft sweets during the high-temperature drying treatment to ensure uniform heating, and finally drying until the solid content of a final product exceeds 70%;
further, the above preparation method further comprises step (7): coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, and the preferable amount is 1%;
further, in the step (2), the specific process for preparing the ultrafine powder from the cucumbers, the kiwi fruits, the apples, the beetroot and the strawberries comprises the following steps:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 ℃ for 6h, coarsely grinding at low temperature of-10 ℃ for 30s, sieving with a 80-mesh sieve, grinding at low temperature of-10 ℃ for 15min, and sieving to obtain strawberry superfine powder with particle size of 15-25 μm;
the inventor finds that the particle size of the fruit and vegetable superfine powder influences the chewiness and the taste of the soft sweets, is closely related to the stability of the soft sweets, and is matched with other soft sweets raw materials, so that a soft sweets colloid system is more stable, and the shelf life of the soft sweets is effectively prolonged;
further, the low-temperature environment temperature in the step (5) is 3-9 ℃, and preferably 5 ℃; the low-temperature environment can accelerate the forming process of the soft sweets, and the proper low-temperature environment can prevent the sugar in the soft sweets from crystallizing and separating out, so that the effect of maintaining the stability of the soft sweets is also achieved;
furthermore, the high temperature in the step (6) is 45-50 ℃, preferably 45 ℃, and the temperature can effectively dry the soft sweets, adjust the moisture content of the soft sweets, and simultaneously can prevent the gelatinization effect of the soft sweets caused by overhigh temperature from influencing the taste and quality of the soft sweets.
The invention has the beneficial effects that:
(1) the raw material powder is ultrafine powder, and the prepared soft sweet has the characteristics of good taste, naturalness, high nutrition, easy absorption and the like; meanwhile, the soft candy colloid system is more stable through the selection of the specific particle size of the superfine powder, so that the shelf life of soft candy products is effectively prolonged;
(2) the superfine powder of cucumber, kiwi fruit, apple, beetroot and strawberry is adopted, the original biological activity and nutritional ingredients of the materials are reserved, and the effects of enhancing the immunity of the organism, helping digestion and supplementing vitamins are achieved;
(3) the soft sweet provided by the invention has the effects of enhancing the immunity of organisms, providing various nutrients required by childhood and the like through scientific compatibility, is suitable for infants and children, and enriches the candy market.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular is intended to include the plural unless the context clearly dictates otherwise, and it should be further understood that when the term "comprises" or "comprising" is used in this specification, it indicates the presence of the feature, step, operation, device, component or group thereof.
As introduced in the background art, the current Chinese soft sweets are mainly added with fruit-flavored essence and artificial edible pigment, so that the interestingness is low and the nutrition is poor. More additives and less nutritive value, and the growth and development of infants and children can be influenced by frequent eating. Meanwhile, after the soft sweets are used for a period of time, the colloid dispersion system is damaged, so that the problems of gumming, bleeding and shrinkage, crystallization and sand return of the soft sweets are easily caused, the sense of the products is influenced, and the inherent quality of the products such as chewiness, taste and nutrient element content is also seriously influenced.
In view of the above, in an exemplary embodiment of the present invention, a double-layer fruit and vegetable ultra-fine soft sweet is provided, which is divided into a green layer and a red layer, and is prepared from the following raw materials by weight:
the green layer comprises the following raw materials: 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft white sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel I; 7-10 parts of water;
the red layer comprises the following raw materials: 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid and 3-8 parts of gel II; 7-10 parts of water.
The mixed fruit and vegetable superfine powder I is formed by mixing cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder, and the mass ratio of the cucumber superfine powder to the kiwi fruit superfine powder to the apple superfine powder is 6-10:3: 4; further preferred is 9:3: 4;
the gel I is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 5-9: 13; further preferably 7: 13;
the mixed fruit and vegetable superfine powder II is formed by mixing beet root superfine powder and strawberry superfine powder, wherein the mass ratio of the beet root superfine powder to the strawberry superfine powder is 1-3:13, and more preferably 2: 13;
the gel II is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 1-3: 3; further preferably 1: 3;
the beetroot superfine powder and the cucumber superfine powder are prepared by drying raw materials, crushing at normal temperature and sieving, wherein the grain diameter of the beetroot superfine powder is preferably 15-25 mu m; the grain size of the cucumber superfine powder is preferably 30-40 mu m;
the strawberry superfine powder, the kiwi fruit superfine powder and the apple superfine powder are prepared by drying raw materials, grinding at a low temperature of-10 ℃ and sieving, wherein the grain size of the strawberry superfine powder is preferably 15-25 mu m, and the grain sizes of the kiwi fruit superfine powder and the apple superfine powder are 30-40 mu m. The inventor unexpectedly discovers in the experimental research stage that the grain size of the fruit and vegetable ultra-fine powder is closely related to the stability of the soft sweets, the addition of the ultra-fine powder destroys the colloidal dispersion system of the soft sweets to a certain extent, so that the stability of the soft sweets is influenced, the inventor finally prepares the soft sweets with higher stability by continuously adjusting the grain size of the ultra-fine powder and other components, and the shelf life of the soft sweets is greatly prolonged;
further, a layer of lactose powder is coated on the surface of the soft candy, and the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, preferably 1%; the lactose powder endows the soft sweets with milk-flavored slightly-sweet taste, and meanwhile, the lactose is stable in the air, is not easy to absorb moisture after being placed for a long time and is weak in hygroscopicity, so that the hygroscopicity of the soft sweets is effectively reduced, the formability of the soft sweets is improved, and the shelf life of the soft sweets can be prolonged;
the double-layer fruit and vegetable superfine powder soft sweet prepared by the invention has the advantages that the matching color of red and green is attractive, the matching sour and sweet tastes are palatable, and fruits and vegetables rich in dietary fibers, vitamins and mineral substances, such as cucumbers, kiwi fruits, apples and strawberries, are used as raw materials, so that the double-layer fruit and vegetable superfine powder soft sweet is very suitable for children and children.
Among them, cucumber is originally named hugua, which is originally produced in india, and alalia brings it into our country when it is in western domains. The potassium salt contained in the cucumber has the functions of accelerating blood metabolism and excreting redundant salt in vivo, and can promote the growth and development of muscle tissues after being eaten by children and children, in addition, cucurbitacin C contained in the cucumber has the obvious function of improving immunity, and the cellulose contained in the cucumber can accelerate the excretion of intestinal putrefactive substances, and the vitamin B1 contained in the cucumber is favorable for improving the functions of the brain and the nervous system.
Kiwi fruit is also called strange fruit, fox peach, etc. Kiwi fruit is rich in carbohydrates, vitamins and trace elements. Especially, the contents of vitamin C and vitamin A folic acid are higher, so the vitamin A is known as the king of vitamin C; the kiwi fruit belongs to low-fat and low-calorie fruits, and is rich in folic acid, dietary fiber, low sodium, high potassium and the like; the kiwi fruit contains various amino acids, such as glutamic acid and arginine, which can be used as brain nerve conduction substances and can promote the secretion of growth hormone; the black granules in the pulp are rich in vitamin E. Therefore, the kiwi fruit is considered as the fruit with the highest nutrient density, promotes digestion, prevents constipation, removes harmful metabolites in the body and strengthens the physique.
Apple is known as wisdom fruit and memory fruit. People have long found that eating more apples has the effects of improving memory and intelligence. This is because apple contains zinc, a trace element, which is an essential element for nucleic acid and protein related to memory, and its zinc deficiency can make the hippocampal region of the peripheral part of cerebral cortex develop badly. The apple not only contains zinc capable of enhancing memory of children, but also contains various vitamins, lipid, mineral substances, saccharides and other nutritional components which are necessary for brain, and contains fine fibers beneficial to growth and development of children, so that the apple is very suitable for children and children.
The beetroot has extremely high nutritive value, is an indispensable nutrient substance in life of people, has sweet taste and mild and cool property, and has the effects of invigorating stomach, promoting digestion, relieving cough, reducing phlegm, guiding qi downward, promoting urination, relieving summer heat, detoxifying the liver and the like. The natural mineral and plant compounds contained in beetroot are capable of resisting infection, increasing oxygen content of cells, and treating hematopathy, liver disease and immune system dysfunction. And natural red vitamin B12 and high-quality iron element contained in the beetroot are the best natural nutriments for women, old people and children.
Strawberry is one of the favorite fruits of children and children, has bright color and proper sour and sweet taste, contains abundant vitamins such as vitamin C and mineral substances, can eliminate the relaxation and tension state among cells, enables brain cells to have firm structure, enables skin to be fine and elastic, and has important influence on brain and intelligence development. But also can help to decompose food fat and has digestion effect.
In another exemplary embodiment of the invention, the double-layer fruit and vegetable ultra-fine powder soft sweet is prepared by the following method:
(1) weighing the raw materials according to the weight ratio;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
(3) respectively mixing and stirring soft candy green part raw materials (except citric acid) and red part raw materials (except citric acid), decocting to slight boiling, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping the red part of the soft sweet in a low-temperature environment after the red part of the soft sweet is in a gel state;
(6) drying: taking the soft sweets out of the mould, and carrying out high-temperature drying treatment, turning over the soft sweets during the high-temperature drying treatment to ensure uniform heating, and finally drying until the solid content of a final product exceeds 70%;
in another exemplary embodiment of the present invention, the above preparation method further comprises step (7): coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1-3% of the total mass of the soft candy, and the preferable amount is 1%;
in another exemplary embodiment of the present invention, in the step (2), the specific process for preparing the ultrafine powder of the cucumbers, the kiwifruits, the apples, the beetroot and the strawberries comprises:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 ℃ for 6h, coarsely grinding at low temperature of-10 ℃ for 30s, sieving with a 80-mesh sieve, grinding at low temperature of-10 ℃ for 15min, and sieving to obtain strawberry superfine powder with particle size of 15-25 μm;
the inventor finds that the particle size of the fruit and vegetable superfine powder influences the chewiness and the taste of the soft sweets, is closely related to the stability of the soft sweets, and is matched with other soft sweets raw materials, so that a soft sweets colloid system is more stable, and the shelf life of the soft sweets is effectively prolonged;
in another exemplary embodiment of the present invention, the low temperature environment temperature in the step (5) is 3 to 9 ℃, preferably 5 ℃; the low-temperature environment can accelerate the forming process of the soft sweets, and the proper low-temperature environment can prevent the sugar in the soft sweets from crystallizing and separating out, so that the effect of maintaining the stability of the soft sweets is also achieved;
in another exemplary embodiment of the present invention, the high temperature in the step (6) is 45 to 50 ℃, preferably 45 ℃; the temperature can effectively dry the soft sweets, adjust the moisture content of the soft sweets, and simultaneously can prevent the soft sweets from gelatinization effect caused by overhigh temperature and influence the taste and quality of the soft sweets.
The present invention is further illustrated by the following specific examples, which should be construed as merely illustrative, and not limitative of the remainder of the disclosure.
Example 1
A double-layer fruit and vegetable ultra-fine powder soft sweet is divided into a green layer and a red layer and is prepared from the following raw materials in parts by weight:
a green layer: 16 parts of mixed fruit and vegetable superfine powder I (the mass ratio of cucumber superfine powder to kiwi fruit superfine powder to apple superfine powder is 9:3:4), 44 parts of soft sugar, 1 part of citric acid, 6 parts of gel I (the mass ratio of konjac powder to carrageenan is 7:13) and 9 parts of water.
And (3) a red layer: 13 parts of mixed fruit and vegetable superfine powder II (the mass ratio of the beetroot superfine powder to the strawberry superfine powder is 2:13), 40 parts of soft sugar, 1.1 parts of citric acid, 6 parts of gel II (the mass ratio of the konjac flour to the carrageenan is 1:3) and 8 parts of water.
The surface of the soft candy is coated with a layer of lactose powder, and the addition amount of the lactose powder is 1% of the total mass of the soft candy.
The preparation method of the soft sweet comprises the following steps:
(1) weighing the raw materials according to the weight ratio;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
the specific process for preparing the superfine powder from the cucumbers, the kiwifruits, the apples, the beetroot and the strawberries comprises the following steps:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 ℃ for 6h, coarsely grinding at low temperature of-10 ℃ for 30s, sieving with a 80-mesh sieve, grinding at low temperature of-10 ℃ for 15min, and sieving to obtain strawberry superfine powder with particle size of 15-25 μm;
(3) respectively mixing and stirring soft candy green part raw materials (except citric acid) and red part raw materials (except citric acid), decocting to slight boiling, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping at 5 deg.C after red part of soft candy is gel;
(6) drying: taking the soft sweets out of the mould, and drying at 45 ℃, turning over the soft sweets during the drying process to ensure uniform heating, and finally drying until the solid content of the final product exceeds 70%;
(7) coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1% of the total mass of the soft candy.
Comparative example 1
Comparative example 1 the only difference between the preparation method and example 1 is the sugar beet root powder: the strawberry powder is 2: 1;
by comparing example 1 with comparative example 1, comparative example 1 was too dark in color and had a bad taste.
Comparative example 2
Comparative example 2 the same procedure as in example 1 was followed except that 1.5 parts of gel I, II were added.
By comparing example 1 with comparative example 2, the fondant prepared by comparative example 2 has slower solidification, poorer molding, poorer elasticity and poorer toughness.
Comparative example 3
Comparative example 3 the preparation method is the same as example 1, except that the choice of the particle size of the superfine powder is different, specifically, in the comparative example, the following selection is carried out:
the particle size of the beet root superfine powder and the strawberry superfine powder is 30-40 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is selected to be 15-25 mu m (a comparison group 1);
the particle size of the beet root superfine powder and the strawberry superfine powder is 50-60 μm; the particle sizes of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder are selected to be 10-20 mu m (a comparison group 2);
the particle size of the beet root superfine powder and the strawberry superfine powder is 25-35 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is selected to be 45-55 mu m (a comparison group 3);
the particle size of the beet root superfine powder and the strawberry superfine powder is 45-55 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is 25-35 mu m (a comparison group 4);
the particle size of the beet root superfine powder and the strawberry superfine powder is 10-20 μm; the particle size of the cucumber superfine powder, the kiwi fruit superfine powder and the apple superfine powder is selected to be 30-40 mu m (a comparison group 5);
the soft candy products of each of the groups of example 1 and comparative example 3 were subjected to accelerated testing under the conditions of 45 + -1 deg.C of temperature and 75 + -5% of relative humidity; the results are shown in Table 1.
TABLE 1 comparison of different particle sizes of ultra-fine powders of fruits and vegetables
Group of | Time of appearance of bleeding and sticking |
Comparative group 1 | Five days |
Comparative group 2 | Seven days |
Comparative group 3 | Seven days |
Comparative group 4 | Ten days |
Comparative group 5 | Eight days |
Example 1 | Forty-nine days |
As can be seen from Table 1, except for the soft sweets prepared in the embodiment 1 of the invention, sugar body bleeding and gelatinization phenomena occur in the acceleration test of other products within ten days, which shows that the bleeding and gelatinization time of the product can be greatly delayed only under the premise of the grain size of the fruits and vegetables and other components of the base sugar selected by the invention, thereby effectively prolonging the shelf life of the product.
EXAMPLE 2 Quadrature experiments preferred compounding ratio of adjuvants
Taking the proportion of mixed fruit and vegetable powder, the proportion of konjac flour and carrageenan powder, the addition amount of soft sugar and the addition amount of citric acid as investigation factors, and carrying out orthogonal test design, wherein the soft candy scoring standard is as follows:
the results of the orthogonality experiment are as follows:
green layer soft sweet four-factor three-level meter
Note: the proportion of the fruit and vegetable superfine powder, the dosage of the gel and the dosage of the water adopt the optimal dosage in a single-factor experiment.
Red soft candy four-factor three-level meter
Note: the proportion of the fruit and vegetable ultra-micro powder, the dosage of the gel and the dosage of the water adopt the optimal dosage in a single-factor experiment.
Nine groups of soft sweets were prepared according to orthogonal experiments, and subjected to sensory evaluation in a sensory laboratory by a scoring method, and the evaluation results were as follows:
results of Soft candy Quadrature test
As can be seen by orthogonal experiments, the factors are C > A > D > B and the optimal level is A within the range of experimental design2B3C3D1Namely, the addition amount of soft white sugar has the greatest influence on the product quality, the addition amount of the mixed fruit and vegetable powder is the second time, the addition amount of citric acid is the second time, and finally the ratio of the konjac flour to the carrageenan is the last time. The optimal mixture ratio of the green-layer soft sweet is that the addition amount of soft sugar is 44g, the addition amount of the mixed fruit and vegetable superfine powder is 16g, the addition amount of citric acid is 1g, the ratio of konjac flour to carrageenan is 7:13, and the gel amount is 6 g.
Results of orthogonal experiments
As can be seen by orthogonal experiments, within the range of experimental design, the factors are D > A > C > B, and the optimal level is A2B1C2D3That is, the addition amount of soft white sugar has the greatest influence on the product quality, the total amount of the beet root powder and the strawberry powder is added, the addition amount of the citric acid is added, and the konjak powder are addedThe ratio of carrageenan. The optimal mixture ratio of the beet root and strawberry superfine powder soft sweet is that the ratio of the konjac flour to the carrageenan is 1:3, the addition amount of soft sugar is 40g, the addition amount of citric acid is 1.1g, the total addition amount of the beet root and the strawberry is 13g, the ratio of the beet root powder to the strawberry powder is 2:13, and the gel amount is 6 g.
In conclusion, the soft sweet prepared by the invention comprises the following components:
the green layer formula comprises: 16 parts of mixed fruit and vegetable superfine powder (cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder are 9:3:4), 44 parts of soft sugar, 1 part of citric acid, 6 parts of gel (the ratio of konjac powder to carrageenan is 7:13) and 9 parts of water.
Red layer formulation: 13 parts of mixed fruit and vegetable superfine powder (beet root superfine powder: strawberry superfine powder is 2:13), 40 parts of soft sugar, 1.1 parts of citric acid, 6 parts of gel (the ratio of konjac flour to carrageenan is 1:3) and 8 parts of water.
According to the invention, two groups of optimal formulas are determined through single-factor experiments, orthogonal experiments and sensory evaluation, and then the two groups of optimal formulas are compounded to prepare the double-layer soft candy with the green upper layer and the red lower layer, so that the taste of the soft candy is enriched, and the nutritional value of the soft candy can be increased.
The double-layer fruit and vegetable superfine powder soft sweet prepared by the invention has the following sensory evaluation results:
note: sensory evaluation was 10 panelists.
Claims (1)
1. The double-layer fruit and vegetable superfine powder soft sweet is characterized by being divided into a green layer and a red layer and prepared from the following raw materials in parts by weight:
the green layer comprises the following raw materials: the mixed fruit and vegetable superfine powder I16 parts, soft white sugar 44 parts, citric acid 1 part and gel I6 part; 9 parts of water;
the mixed fruit and vegetable superfine powder I is formed by mixing cucumber superfine powder, kiwi fruit superfine powder and apple superfine powder, and the mass ratio of the cucumber superfine powder to the kiwi fruit superfine powder to the apple superfine powder is 9:3: 4;
the gel I is formed by mixing konjac flour and carrageenan, and the mass ratio of the konjac flour to the carrageenan is 7: 13;
the red layer comprises the following raw materials: 13 parts of mixed fruit and vegetable superfine powder II, 40 parts of soft sugar, 1.1 parts of citric acid and 6 parts of gel II; 8 parts of water;
the mixed fruit and vegetable superfine powder II is formed by mixing beet root superfine powder and strawberry superfine powder, and the mass ratio of the beet root superfine powder to the strawberry superfine powder is 2: 13;
the gel II is formed by mixing konjac flour and carrageenan, wherein the mass ratio of the konjac flour to the carrageenan is 1: 3;
the beetroot superfine powder and the cucumber superfine powder are prepared by drying raw materials, crushing at normal temperature and sieving, wherein the particle size of the beetroot superfine powder is 15-25 mu m; the particle size of the cucumber superfine powder is 30-40 mu m;
the strawberry, kiwi fruit superfine powder and apple superfine powder are prepared by drying raw materials, crushing at low temperature of-10 ℃ and sieving, wherein the particle size of the strawberry superfine powder is 15-25 mu m, and the particle size of the kiwi fruit superfine powder and the apple superfine powder is 30-40 mu m;
the surface of the soft sweet is coated with a layer of lactose powder;
the preparation method of the double-layer fruit and vegetable superfine powder soft sweet comprises the following steps: (1) weighing the raw materials according to the weight ratio of the raw materials;
(2) preparing ultramicro powder of cucumber, kiwi fruit, apple, beetroot and strawberry;
(3) respectively mixing the green part of soft candy except citric acid and the red part except citric acid, stirring, decocting to slightly boil, and maintaining for 1 min;
(4) acid adjustment: cooling the decocted material liquid, adding citric acid, and mixing well;
(5) injection molding: injecting the homogenized material liquid into prepared mold, injecting green soft candy material liquid into the mold, injecting red part of soft candy, and scraping with scraper; cooling and shaping at low temperature of 5 deg.C when red part of the soft candy is gel;
(6) drying: taking the soft sweets out of the mould, and drying at a high temperature of 45 ℃, turning over the soft sweets during the drying to ensure uniform heating, and finally drying until the solid content of the final product exceeds 70%;
(7) coating a layer of lactose powder on the surface of the prepared soft candy, wherein the addition amount of the lactose powder is 1 percent of the total mass of the soft candy;
in the step (2), the specific process for preparing the ultrafine powder from the cucumbers, the kiwifruits, the apples, the beetroot and the strawberries comprises the following steps:
drying cucumber at 70 ℃ for 6h, coarsely grinding the cucumber at normal temperature for 60s, sieving the cucumber with a 80-mesh sieve, grinding the cucumber at normal temperature for 10min, and sieving the ground cucumber to obtain cucumber superfine powder with the particle size of 30-40 mu m;
drying kiwi fruits for 6h at 60 ℃, coarsely crushing the kiwi fruits for 30s at low temperature of minus 10 ℃, sieving the kiwi fruits by a sieve of 80 meshes, crushing the kiwi fruits for 10min at low temperature of minus 10 ℃, and sieving the kiwi fruits to obtain kiwi fruit superfine powder, wherein the particle size of the kiwi fruit superfine powder is 30-40 mu m;
drying apples at 60 ℃ for 6h, coarsely grinding for 30s at low temperature of minus 10 ℃, sieving with a 80-mesh sieve, grinding for 10min at low temperature of minus 10 ℃, and sieving to obtain apple superfine powder with the particle size of 30-40 mu m;
drying beetroot at 70 ℃ for 6h, coarsely grinding at normal temperature for 60s, sieving with a 80-mesh sieve, grinding at normal temperature for 15min, and sieving to obtain beetroot superfine powder with the particle size of 15-25 μm;
drying strawberry at 60 deg.C for 6h, coarse pulverizing at-10 deg.C for 30s, sieving with 80 mesh sieve, pulverizing at-10 deg.C for 15min, and sieving to obtain strawberry micropowder with particle diameter of 15-25 μm. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710217897.7A CN106962582B (en) | 2017-04-05 | 2017-04-05 | Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710217897.7A CN106962582B (en) | 2017-04-05 | 2017-04-05 | Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN106962582A CN106962582A (en) | 2017-07-21 |
CN106962582B true CN106962582B (en) | 2020-08-07 |
Family
ID=59336996
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710217897.7A Active CN106962582B (en) | 2017-04-05 | 2017-04-05 | Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106962582B (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109123603B (en) * | 2018-08-27 | 2021-08-20 | 泰兴市东圣生物科技有限公司 | Multi-layer multi-flavor gel food and preparation method thereof |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101606564A (en) * | 2009-07-17 | 2009-12-23 | 上海应用技术学院 | A kind of buckwheat, almond agar double-layer fondant and preparation method thereof |
CN104543811B (en) * | 2013-10-21 | 2018-05-15 | 广州博能生物科技有限公司 | Improve natural composite powder of immunity and its preparation method and application |
CN103876142B (en) * | 2014-03-25 | 2016-04-13 | 山东农业工程学院 | A kind of Ultramicro-powder chewable tablets with beauty treatment weight reducing effect and preparation method thereof |
CN106417863A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Moringa well being soft candy and preparation method |
-
2017
- 2017-04-05 CN CN201710217897.7A patent/CN106962582B/en active Active
Also Published As
Publication number | Publication date |
---|---|
CN106962582A (en) | 2017-07-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101406302B (en) | Apricot kernel drink added with seeds of plants and processing method | |
CN107981291A (en) | A kind of jelly powder, jelly and preparation method thereof | |
CN109601677A (en) | A kind of sialic acid DHA gel candy | |
CN103636790A (en) | Red date wolfberry peanut kernel milk and preparation method thereof | |
CN112244250A (en) | Jelly and production method thereof | |
CN102860399A (en) | Dark chocolate | |
CN106962582B (en) | Double-layer fruit and vegetable superfine powder soft sweet and preparation method thereof | |
CN101731352A (en) | Milk beverage with dietary function and preparation method thereof | |
CN102273693A (en) | Strawberry pulp juice beverage and preparation method thereof | |
CN109662286A (en) | A kind of production method of Hawthorn red jujube jelly | |
CN1242685C (en) | Matrimony vine coffee | |
CN114223893A (en) | Composition with rich taste and effects of nourishing yin and supplementing blood and maintaining beauty and keeping young and preparation method thereof | |
CN1649511A (en) | Gel food | |
CN102232589A (en) | Strawberry pulp and juice and acetic acid drink and preparation method thereof | |
CN106472799A (en) | A kind of black Fructus Lycii Cortex Acanthopanacis Radicis blended fruit juice soft sweet and preparation method thereof | |
CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
CN106666534B (en) | Children fruit and vegetable superfine powder chewable tablets and preparation method thereof | |
CN110584008A (en) | Bean dreg pudding and preparation method thereof | |
RU2271127C2 (en) | Jelly | |
CN114794437B (en) | Low-oil-permeability black sesame ball and preparation method thereof | |
CN115886171B (en) | Composite solid beverage and preparation method thereof | |
CN108065309A (en) | A kind of preparation method of five black powder | |
CN106577954A (en) | Biscuit with fat-reducing efficacy, and preparation method thereof | |
CN102028130A (en) | Jelly for preventing and treating iron-deficiency anemia | |
KR20230120685A (en) | Method for manufacturing protein bar containing saengmaeksan and ssanghwatang |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |